Poulet à L'Indienne (Comoran Chicken Curry) is a traditional Comorian recipe for a classic Indian-inspired curry of chicken in a spiced tomato and yogurt sauce. The full recipe is presented here and I hope you enjoy this classic Comorian version of: Comoran Chicken Curry (Poulet à L'Indienne).
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Ingredients:
1 large chicken cut into serving pieces
2 onions, finely sliced
4 garlic cloves, minced
3cm (1 in) length ginger, grated
8 tomatoes, blanched, peeled and chopped
4 chillies, finely chopped
6 whole cloves
6 cardamom pods, crushed
300ml (1 1/4 cups) natural yoghurt
1 tbsp ground cumin
generous pinch of saffron
50g toasted slivered almonds
salt and black pepper to taste
Method:
Fry the chicken pieces in oil until golden brown then set aside.
Place the onions, garlic and chillies in the pan and fry until the onion has softened. Add the cardamom and cloves and fry for a few minutes more. Return the chicken to the pan and add the tomatoes. Mix the yoghurt with the cumin and saffron and pour this mixture over the chicken mixture. Season with salt and pepper, cover tightly and simmer gently for 1 hour (add a little water if he mixture dries too quickly).
Serve on a bed of rice, garnished with the toasted slivered almonds.
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